30 minute Posole

$6.55 recipe $1.09 serving

During my “off” week just after Thanksgiving, I picked up a pork loin, gave it the Chili Rubbed Pork treatment in my slow cooker, and it made a TON of pulled pork. I ended up popping a few portions of it in the freezer, one of which was destined to become this super easy 30 Minute Posole.

Posole is a rich stew, typically made with slow cooked pork, hominy, green chiles, and lots of delicious toppings. Using the leftover pork helped this recipe come together really fast, so this is a great way to take advantage of those leftovers on busy nights. Pork is the typical meat for posole, but if you have leftover chicken or beef I say why not go ahead and use that. I think it would be equally as delicious!

I used my homemade red enchilada sauce as a base for this soup, which helped thicken the broth and provided a TON of instant flavor. I kept the toppings simple to keep costs low, but if you want to splurge I think this soup would be awesome with a little shredded cheddar, pepper jack, sour cream, or avocado. The creaminess of any of those toppings would be an excellent contrast to the spicy broth. There’s a lot of room for customization with this one, so have fun with it!

Instructions

Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.

Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

Recipe Notes

*The chili powder used in this recipe is a mild blend of chile peppers and other spices, but does not include salt.**I use reconstituted Better Than Bouillon to make my broth.

Step by Step Photos

Begin by dicing one small yellow onion and adding it to a large soup pot along with 2 Tbsp vegetable or canola oil. Sauté the onion in the oil over medium heat until it is soft and transparent. Although 2 Tbsp oil seems like more than needed sauté one small onion, that amount of oil is needed to make the roux in the next step, which provides the thickening power for the soup.

Once the onion is soft, add 2 Tbsp flour and 2 Tbsp mild chili powder. Continue to sauté this mixture for two minutes to toast the flour and chili powder. It may be slightly dry, so stir continuously to prevent burning.

Whisk in 2 cups water, 3oz. tomato paste (1/2 of a 6oz. can), 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 3/4 tsp salt, until the tomato paste has completely dissolved. Allow the mixture to come to a simmer, at which point it will thicken. This is basically my Easy Red Enchilada Sauce (plus an onion).

Drain one 15oz. can of hominy (golden or white, your choice) and add it to the pot.

Also add a 4oz. can of diced green chiles.

And about 1.5 cups of pre-cooked, shredded meat (I used pork, but chicken or beef would also work).

Toppings are one of the most fun parts of posole, so I chopped up about 1/2 bunch cilantro and cut one fresh lime into wedges. The lime juice adds a really nice tart/fresh flavor to the broth.

Top each bowl of the 30 Minute Posole with the chopped cilantro and a wedge of lime. Other fun toppings include: shredded cheese, avocado, sour cream, thinly sliced radishes, tortilla chips, or fresh salsa.

And I’ll openly admit, this is my first time eating hominy. It’s DELICIOUS! It has that really nice corn flavor, but the big kernels have a an awesomely chewy texture. They are, without a doubt, my favorite part of this stew.

73 comments on “30 minute Posole”

This recipe was super yummy! I’m vegetarian(ish) so I scrapped the pork and added an extra can of hominy. I also subbed fresh hot peppers for the canned green chiles. The deliciousness to prep time ratio is ideal and it was super simple to make :)

Hispanic American born and raised in Texas and I’ve been eating Posole my whole life. Posole is not meant to be made quickly and certainly not watered down for white people taste. Save yourself the trouble and make true posole. The real thing is worth the time and effort.

If I already have some of your homemade enchilada sauce in the fridge, how much should I use for this recipe?
The enchilada sauce has become a staple in the house, so I have a quart jar in the fridge. I made the pork this weekend, so this recipe would be simple to put together if I know how much sauce to use. Thank you!

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »